American Pie Council

2019 Professional Entry

 

Peekaboo Cherry Pie

Crust:
15 ounces flour
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
2 ounces cold shortening
16 Tablespoons cold butter
2 teaspoons cider vinegar
4 ounces cold water
1 egg yolk
1 Tablespoon heavy cream

Mix flour, sugar, salt, and baking powder in bowl of food processor. Add shortening and process until well incorporated. Add butter and pulse until pea-sized nuggets of butter remain. Add water and vinegar and pulse until dough is just holding together. Divide into 2 discs. Wrap in plastic and chill in refrigerator.

Filling:

3 Tablespoons plus 1 teaspoon minute tapioca, ground fine
1/8 teaspoon salt
1 1/4 cups sugar
1 Tablespoon lemon juice
1 cup dried sour cherries, chopped
4 1/2 cups frozen sour cherries
1/4 teaspoon almond extract


Mix tapioca, salt, and sugar in a medium bowl. Add dried and frozen sour cherries almond extract and lemon juice into vacuum sealable bag. Stir in the sugar mixture and seal bag. Cook in waterbath at 150F degrees for 1 hour. Remove and cool on the countertop for 5 minutes. While cherries are cooking, roll out the top crust into a rectangle. Using a pizza wheel cut ~1-inch wide strips of dough. Weave the strips of dough into a lattice on a piece of parchment. Cut peekaboo holes in the lattice with small round cutter. Place the top into the refrigerator until ready to finish the pie. Roll out bottom crust, place into pie plate, and pour cherries into pie shell. Place the lattice on top of pie. Trim and crimp edges. Chill pie in freezer for 20 minutes while preheating oven to 425F. Stir egg yolk and heavy cream together and brush over the lattice top. Place pie in oven on bottom rack and immediately reduce to 400F. After 15 minutes, rotate pie and cover edge with pie ring. Bake for an additional 40 minutes.

Paul Arguin, Atlanta GA
Cherry category, 2019 Professional